This Fresh & Easy Summer Corn Salad is a vibrant, refreshing dish perfect for sunny days! Loaded with sweet corn, juicy cherry tomatoes, creamy avocado, and zesty lime, this salad is a healthy and flavorful addition to any meal. Naturally vegan and gluten-free, it’s a quick recipe that’s perfect for barbecues, picnics, or as a light side dish.
Why You’ll Love This Recipe
- Packed with fresh, wholesome ingredients.
- Ready in just 15 minutes — perfect for busy summer days.
- Naturally vegan and gluten-free.
- Versatile as a side dish or light main course.
- Bursting with zesty, sweet, and creamy flavors.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- 4 corn cobs, cooked and kernels removed
- 1 avocado, diced
- 1 cup cherry tomatoes, halved
- 1/3 small red onion, finely chopped
- 2 tablespoons fresh cilantro, chopped (leaves and stems)
- Juice of 3 limes
- Salt, to taste
- Black pepper, to taste
Directions
Step 1: Prepare the Corn
- Cook the Corn: If using fresh corn, boil or grill the cobs until tender. Let cool, then cut the kernels off the cob. Alternatively, use 2 cups of frozen or canned corn, drained and thawed.
Step 2: Assemble the Salad
- Combine the Ingredients: In a large mixing bowl, combine the corn kernels, cherry tomatoes, red onion, avocado, and cilantro.
Step 3: Add the Dressing
- Make the Dressing: Squeeze the lime juice over the salad. Season with salt and black pepper to taste. Toss gently to combine, being careful not to mash the avocado.
Step 4: Serve
- Serve Immediately: Serve fresh as a side dish or light meal.
Servings and Timing
- Servings: 6
- Prep Time: 15 minutes
- Total Time: 15 minutes
Variations
- Spicy Twist: Add diced jalapeños or a pinch of chili powder for heat.
- Cheesy Option: Sprinkle crumbled feta or cotija cheese for extra creaminess.
- Protein Boost: Toss in black beans or grilled shrimp for a heartier dish.
- Herb Swap: Use fresh basil or parsley instead of cilantro for a different flavor.
- Fruit Addition: Add diced mango or pineapple for a tropical touch.
Storage/Reheating
- Storage: Store leftovers in an airtight container in the refrigerator for up to 1 day.
- Reheating: Best served cold or at room temperature; no reheating is necessary.
- Avocado Tip: If storing, add the avocado just before serving to prevent browning.
FAQs
1. Can I use frozen or canned corn instead of fresh?
Yes, frozen or canned corn works well. Just ensure it’s thawed and drained before using.
2. How do I keep the avocado from browning?
Toss the diced avocado in lime juice to slow the browning process.
3. Can I make this salad ahead of time?
Yes, prepare the salad up to 4 hours in advance, but add the avocado and lime juice just before serving.
4. What pairs well with this salad?
Serve alongside grilled chicken, fish, burgers, or tacos for a complete meal.
5. Can I use a different type of onion?
Yes, sweet onion or green onion can be used as a substitute for red onion.
6. Can I add more vegetables?
Absolutely! Bell peppers, cucumbers, or radishes make great additions.
7. Is this recipe kid-friendly?
Yes, its mild flavors and bright colors make it appealing to kids. Adjust the lime juice and salt to taste.
8. Can I double the recipe?
Yes, this recipe scales easily to serve a larger crowd.
9. What other dressings can I use?
Try a honey-lime vinaigrette or a simple olive oil and balsamic drizzle for variation.
10. How can I make this salad creamier?
Mix in a dollop of Greek yogurt or mayonnaise for a creamy texture.
Conclusion
This Fresh & Easy Summer Corn Salad is the ultimate warm-weather dish. Bursting with sweet, tangy, and creamy flavors, it’s a versatile and healthy option for any occasion. Enjoy it as a side, snack, or light meal, and bring a taste of summer to your table!
Print
Fresh & Easy Summer Corn Salad
- Total Time: 15 minutes
- Yield: 6 servings 1x
- Diet: Vegan
Description
This Fresh & Easy Summer Corn Salad is a vibrant and healthy dish loaded with sweet corn, juicy cherry tomatoes, creamy avocado, and zesty lime juice. Perfect for picnics, barbecues, or a light vegan and gluten-free meal, this salad is ready in just 15 minutes!
Ingredients
- 4 ears of corn (cooked and kernels removed)
- 1 avocado (diced)
- 1 cup cherry tomatoes (halved)
- 1/3 small red onion (finely diced)
- 2 tbsp fresh cilantro (chopped)
- Juice of 3 limes
Baking & Spices:
- Salt (to taste)
- Black pepper (to taste)
Instructions
Prepare the Ingredients:
- Cook the Corn:
- Grill, boil, or steam the corn until tender. Allow it to cool, then cut the kernels off the cob.
- Prep the Vegetables:
- Halve the cherry tomatoes, dice the avocado, and finely dice the red onion.
Assemble the Salad:
- Combine Ingredients:
- In a large bowl, combine the corn kernels, cherry tomatoes, avocado, red onion, and chopped cilantro.
- Add the Dressing:
- Drizzle the lime juice over the salad. Season with salt and black pepper to taste. Gently toss to combine, being careful not to mash the avocado.
Serve:
- Plate and Enjoy:
- Serve immediately as a side dish or a light main course.
Notes
- For extra flavor, add a pinch of chili powder or smoked paprika.
- To make it heartier, mix in black beans or quinoa.
- Best enjoyed fresh, but leftovers can be stored in the fridge for up to 1 day.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad, Side Dish
- Method: No-Cook
- Cuisine: American
